The best Homemade Guacamole recipe is on the chunky side with a few fresh ingredients like tomatoes, jalapeno, onions, lime, and cilantro. I could eat authentic guacamole every day of my life and it’s easier to make than you think! This Mexican dip recipe is similar to the Chipotle guacamole recipe.
HOMEMADE GUACAMOLE RECIPE
I love avocados. My mom used to spoon feed them to me as a baby. Even now, I’ll sprinkle some salt on and avocado and eat it with a spoon.
An avocado is technically a fruit and of course my favorite “fruit” is the one with the most calories and fat. Good fat they say. Whatever makes me feel better.
I was craving homemade guacamole dip and whipped up some to go with these Honey Lime Enchiladas. I know everyone likes their guacamole different but this is how we like ours.
To make homemade guacamole easy, if I’ve made a batch of this Pico De Gallo, I’ll just mash some avocados and throw some of that in since it’s basically the same. I like a simple guacamole.
Sometimes I add some finely diced jalapeno for some heat but most of the time I leave it out.
HOW DO YOU MAKE GUACAMOLE:
|1) Halve each avocado and remove the pit. 2) Scoop out the flesh with a spoon. 3) Then coarsely chop it.|
|Slightly mash the avocado then add onion, tomato (optional), cilantro, garlic and some lime. Then salt and pepper it to taste…which for me these days is never enough.
I love to put a ton of salt in everything since I’m pregnant.
HOW TO PICK AN AVOCADO:
1) You can either buy them green and let them ripen at home or buy them ripe at the store. Ripe avocados will be dark in color.
2) Ripe avocados will be tender to the touch. If it’s mushy, it’s overripe. It should give a little bit but not too much. It should feel like the palm of the bottom of your hand.
HOMEMADE GUACAMOLE INGREDIENTS
The ingredients in guacamole are very simple:
- ripe avocados
- salt and pepper
- (optional) jalapeno
- (optional) tomatoes
OTHER MEXICAN RECIPES:
Yield: 8 servings
I like my Homemade Guacamole recipe on the chunky side with a few tomatoes, jalapeno, onions, lime, and cilantro.
ripe Hass avocados
- optional 2 roma tomatoes (seeded and diced finely)
1/4 – 1/2
- salt and pepper to taste
optional 1/2 jalapeno
seeded and diced finely
Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. If you like your guacamole on the spicy side add some diced jalapeno here.
Add the lime juice, salt, and pepper to taste.
Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips.
Source: The GIrl Who Ate Everything